{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Cookbook gives a taste of the Pope\u0026#39;s private army' data-url='/boclips/videos/5c54be4dd8eafeecae13a8f7' data-video-url='/boclips/videos/5c54be4dd8eafeecae13a8f7' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nCookbook gives a taste of the Pope\u0026#39;s private army\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eA cookbook is shedding light on the eating habits of the Pope and his private army. Written by young Swiss Guard and cook, David Geisser, the book is an combination of recipes favoured by the Swiss Guards and the last three Popes. With...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eA cookbook is shedding light on the eating habits of the Pope and his private army. \u003cbr/\u003eWritten by young Swiss Guard and cook, David Geisser, the book is an combination of recipes favoured by the Swiss Guards and the last three Popes. \u003cbr/\u003eWith their Renaissance-style uniform, plumed helmets and halberds, the Swiss Guards have been defending the Vatican and the Pope for more than 500 years. \u003cbr/\u003eAnyone who's visited the Vatican has seen the Swiss Guards in their striped blue, red, orange and yellow uniform; they're a ubiquitous presence and a trademark of the Vatican itself, yet little is known about these men who swear an oath to give up their lives to protect the Pope. \u003cbr/\u003eNow, a cookbook is revealing their culinary tastes as well as those of Pope Francis and his two predecessors.  \u003cbr/\u003eThe 24-year-year old author of \"Bon Appetit, Swiss Guard\", David Geisser, is a cook and Swiss Guard himself.\u003cbr/\u003eIt was Swiss Guards' Colonel Daniel Anrig who pitched the idea when he recruited Geisser in 2013.\u003cbr/\u003eThe young man had previously authored two cookbooks.\u003cbr/\u003e\"Before the Swiss Guards had a lot of books about their story (he means 'history'). And in Switzerland the Colonel, Daniel Anrig, asked me to write a cookbook because he saw that I wrote in Switzerland just two cookbooks before I was a Swiss Guard and so the idea was born,\" says Geisser, who will end his two-year service in February 2015.\u003cbr/\u003e\"Bon Appetit, Swiss Guard\" contains meals and recipes from Switzerland and Italy as well as three menus tailored according to the preferences of the last three Popes.\u003cbr/\u003eThere's an Argentinean menu for Pope Francis, also German and Polish recipes for Pope Benedict XVI and Pope John Paul II respectively. \u003cbr/\u003e\"In this book, we have different kitchens (he means 'cuisine') because one part, the officers from Switzerland, they like Swiss food; the Holy Father likes - for example (Pope) Francis - likes typical things from Argentina or Benedetto (Pope Benedict XVI) things from Germany,\" says Geisser.\u003cbr/\u003eMost of the 110-strong Swiss servicemen dine at the Swiss Guards' canteen inside their Vatican quarters and eat meals prepared for them by Polish nuns.\u003cbr/\u003eGeisser's book reveals some of their favourite dishes, including eggplant with tomatoes and fresh mozzarella.\u003cbr/\u003eThe recipe is prepared by pan-frying eggplants coated in flour, egg and parmesan, then adding sliced fresh tomatoes and mozzarella.\u003cbr/\u003eEverything then goes into the oven for 15 minutes.\u003cbr/\u003e\"This recipe we eat a lot of times here in our 'mensa' ( canteen); we have Sisters from Poland and they cook for us and they cook things from Poland, from Italy, sometimes from Switzerland. And they make these things (meaning, the eggplant recipe) a lot of times and we like this to eat,\" says Geisser.\u003cbr/\u003eA quick glance at the Swiss Guards' weekly menu which hangs in their kitchen reveals an abundance of Italian dishes like risotto, four-cheese pasta and tortellini as well as Northern European food like sausages and sauerkraut.\u003cbr/\u003eGeisser says that he created Pope Francis' menu after asking the Pope's secretary about the pontiff's culinary tastes.\u003cbr/\u003eThey include Argentinean recipes like empanadas (folded bread filled with meat, cheese or vegetables), tale of rump and dulce de leche (a dessert made from milk, sugar and vanilla).\u003cbr/\u003eThe menu for Benedict XVI, instead, is based on Bavarian cuisine and includes sausages and roasted pork, while John Paul II liked pierogi - a type of dumpling from Poland - and an apple tart. \u003cbr/\u003eThe chef says he personally gave his book to Pope Francis and that the pontiff liked it.\u003cbr/\u003e\"He was happy and he saw the photos and the book and he was really happy,\" he says.\u003cbr/\u003e\"Bon Appetit, Swiss Guard\" not only lists recipes and menus, it also includes stories about the Swiss Guards' musical tastes and daily activities as well as profiles of prominent Vatican officials.\u003cbr/\u003eReleased in German in October 2014, the cookbook is set to be translated into English, Spanish, French, Italian, Russian, Korean, Polish, Korean and Slovak by Easter 2015, according to Geisser.\u003cbr/\u003eSome historians consider the Swiss Guards to be the oldest standing army in the world; they were founded in 1506 by Pope Giulio II.\u003cbr/\u003eTradition has it that he was so impressed by the bravery of Swiss mercenaries that he asked them to defend the Vatican.\u003cbr/\u003eFor over 500 years since, Switzerland has been supplying soldiers to the Vatican.\u003cbr/\u003eThe force carries out ceremonial duties, assists at Vatican functions and has a real function of actually protecting the pope.\u003cbr/\u003eRecruits must be Catholic males aged between 19 and 30 who have completed their mandatory Swiss military service.\u003cbr/\u003eThey sign up for a minimum of two years service. \u003cbr/\u003eAP Television\u003cbr/\u003eVatican City - 10 November 2014\u003cbr/\u003e1. Tilt up of David Geisser, Swiss Guard and cook, holding his cookbook \"Bon Appetite, Swiss Guard\"\u003cbr/\u003e2. Wide of Swiss Guards following commands\u003cbr/\u003e3. Tilt down of Swiss Guards following commands\u003cbr/\u003e4. Close Swiss Guards in line\u003cbr/\u003e5. Pan right of Geisser walking into Swiss Guards' kitchen\u003cbr/\u003eAP Television\u003cbr/\u003eVatican City - 1 December 2014\u003cbr/\u003e6. Pan right of Geisser walking into pantry\u003cbr/\u003e7. Tracking shot of Geisser picking pasta from pantry and leaving\u003cbr/\u003e8. Close of Geisser turning pages of his book \"Bon Appetit, Swiss Guard\"\u003cbr/\u003e9. SOUNDBITE: (English) David Geisser, Swiss Guard and Cook:\u003cbr/\u003e\"Before the Swiss Guards had a lot of books about their story (he means 'history'). And in Switzerland the Colonel, Daniel Anrig, asked me to write a cookbook, because he saw that I wrote in Switzerland just two cookbooks before I was a Swiss Guard and so the idea was born.\"\u003cbr/\u003e10. Close of Geisser cutting mozzarella\u003cbr/\u003e11. Tilt down of Geisser cutting eggplant\u003cbr/\u003e12. Close of eggplants\u003cbr/\u003e13. Close of Geisser mixing eggs and parmesan cheese\u003cbr/\u003e14. Close of Geisser's face while cooking\u003cbr/\u003e15. Close of Geisser mixing eggplant with flour\u003cbr/\u003e16. Mid of Geisser putting eggplant with mixture of egg and parmesan cheese\u003cbr/\u003e17. Mid of Geisser turnign through cookbook and opening page on eggplant with mozzarella and tomato recipe\u003cbr/\u003e18. SOUNDBITE: (English) David Geisser, Swiss Guard and Cook:\u003cbr/\u003e\"In this book, we have different kitchens (he means 'cuisine') because one part, the officers from Switzerland, they like Swiss food; the Holy Father likes - for example (Pope) Francis - likes typical things from Argentina or Benedetto (Pope Benedict XVI) things from Germany.\"\u003cbr/\u003e19. Mid of Geisser putting eggplant in saucepan\u003cbr/\u003e20. Close of eggplant frying in saucepan\u003cbr/\u003e21. Mid of Geisser turning eggplant in saucepan\u003cbr/\u003e22. Close of Geisser putting mozzarella on top of eggplant and fresh tomatoes\u003cbr/\u003e23. Pan left of Geisser putting eggplant with mozzarella and fresh tomatoes in oven\u003cbr/\u003e24. Mid of Geisser setting oven temperature\u003cbr/\u003e25. Close of eggplant, mozzarella and fresh tomatoes cooking in oven\u003cbr/\u003eAP Television\u003cbr/\u003eVatican City - 10 November 2014\u003cbr/\u003e26. Wide of Geisser in Swiss Guards' kitchen with nuns working\u003cbr/\u003e27. Pan left of Geisser's cookbook open on eggplant with mozzarella and tomato recipe\u003cbr/\u003e28. SOUNDBITE: (English) David Geisser, Swiss Guard and Cook:\u003cbr/\u003e\"This recipe we eat a lot of times here in our 'mensa' (canteen); we have sisters from Poland and they cook for us and they cook things from Poland, from Italy, sometimes from Switzerland. And they make these things (meaning, the eggplant recipe) a lot of times and we like this to eat.\"\u003cbr/\u003e29. Wide of Geisser taking eggplant with tomatoes and mozzarella from oven\u003cbr/\u003e30. Close of eggplant with tomatoes and mozzarella after being cooked in oven\u003cbr/\u003e31. Close of Geisser serving eggplant with tomatoes and mozzarella on plate\u003cbr/\u003e32. Various of weekly menu for the Swiss Guards as cooked by nuns in their kitchen\u003cbr/\u003eAP Television\u003cbr/\u003eVatican City - 10 November 2014\u003cbr/\u003e33. Close of Geisser turning through his cookbook\u003cbr/\u003eAP Television\u003cbr/\u003eVatican City - 1 December 2014\u003cbr/\u003e34. Close of picture of Pope Francis in Swiss Guard's kitchen\u003cbr/\u003eAP Television\u003cbr/\u003eVatican City - 10 November 2014\u003cbr/\u003e35. SOUNDBITE: (English) David Geisser, Swiss Guard and Cook:\u003cbr/\u003e(Speaking of Pope Francis when Geisser gave him his cookbook) \"He was happy and he saw the photos and the book and he was really happy.\"\u003cbr/\u003e36. Low shot of Geisser holding his cookbook\u003cbr/\u003e37. Close of Geisser holding his cookbook on page dedicated to Argentinean recipe called 'Empanadas'\u003cbr/\u003e38. SOUNDBITE: (English) David Geisser, Swiss Guard and Cook:\u003cbr/\u003e(Speaking of one of Pope Francis' favourite recipes) \"Empanadas; after colita de cuadril, it's a tale of rump and for the dessert dulce de leche, it's something sweet with sugar, milk and vanilla.\"\u003cbr/\u003e39. Close of Geisser turning through his cookbook \u003cbr/\u003e40. Mid of Swiss Guards\u003cbr/\u003e41. Pan right of Swiss Guards marching\u003cbr/\u003e42. Tilt down of entrance to Swiss Guards at Vatican gate\u003cbr/\u003e43. Mid of Swiss Guard stopping car at Vatican gate\u003cbr/\u003e44. Wide of Swiss Guards talking to Italian policeman at Vatican gate\u003cbr/\u003e45. Wide of tourists in St. Peter's Square\u003cbr/\u003e46. 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